Organic Portobello mushrooms
These organic portobello mushrooms are handsome and hardy, with a firm, meaty texture.
These organic portobello mushrooms are handsome and hardy, with a firm, meaty texture. If you want to stuff mushrooms, this large variety works best. They’ve got a fantastic earthy flavour too, as they’re essentially giant chestnut mushrooms.
Country of originProduced in
- The UK
How to prepare
Portobellos come into their own baked or grilled, and make a fantastic alternative to burgers for vegetarians – just brush with oil, then grill or barbecue.
Grilled portobellos are also an ideal vehicle for creamy poached eggs. Eat with a pile of just-wilted spinach for a vegetarian breakfast or a quick dinner. If you’ve got time, try this with a handful of juicy roasted cherry tomatoes.
Keep in fridge and eat within a few days.
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Portobello toad in the hole with red onion gravy and squash mash
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Portobello mushroom rarebit with quinoa, apple and walnut salad
Serves: 2 Total time: 35 min
Frying pan celeriac gratin
Serves: 2 Total time: 1h
Venison, kale and mushroom stroganoff
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Celeriac and mushroom pie with spring greens
Serves: 2 Total time: 55 min